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Feudo Maccari Saia Sicilia 2014 (750 ml) Azienda Agricola Cos 'Nero di Lupo' Nero d'Avola Sicilia 2014 (750 ml) Tenuta di Fessina 'Musmeci' Riserva Etna Rosso, Sicily 2011 (750 ml)
WA 93

From the Noto area of southern Sicily, the 2014 Sicilia Saia is a pure expression of Nero d'Avola that reflects some of the characteristics of the limestone soils found in the area. There is a faint mineral vein that runs through this wine. It pulls together the various elements of ripe fruit and spice. Despite the opulence and the grandeur of the wine, it also shows an elegant side that comes in large part thanks to that mineral definition. This wine is exceptionally well balanced and beautiful in this classic vintage.

- Monica Larner, Wine Advocate (Aug, 2016)
WE 91

Aromas of sunbaked soil, truffle, game, Mediterranean scrub and mature black-skinned fruit lead the nose on this earthy red. Made entirely with Nero d'Avola, the round, delicious palate tastes of ripe black cherry, blackberry, orange zest, spice and chopped herb. Velvety tannins and bright acidity support the juicy flavors. Drink through 2017.

- Kerin O'Keefe, Wine Enthusiast (March, 2016)
WE 92, WA 91

This elegant red opens with alluring aromas of violet, tilled earth and red berry. The savory juicy palate doles out black cherry, raspberry, white pepper and cinnamon framed in firm, polished tannins and fresh acidity. Drink 2017–2026.

- Kerin O'Keefe, WIne Enthusiast (June, 2016)
Terrazze dell'Etna Cirneco Etna, Sicily 2010 (750 ml) Tenuta delle Terre Nere Calderara Sottana Rosso Etna, Sicily 2015 (750 ml)
WE 93, WA 92

I tasted the 2010 Etna Rosso Cirneco (100% Nerello Mascalese) last year and had the chance to revisit the wine again. Since then, not much has changed although my impression is that it has started to flesh out nicely. It shows more spice coloring of cinnamon and clove this year. This is an austere and stubborn wine that plays its cards close to its chest. It reveals crushed stone, dark fruit and grilled herb with slow precision. These qualities bode well for its future evolution. So does the tannic management. The wine is stern, firm and structured. Fruit comes from 60-year-old pre-phylloxera vines that have been pruned down to just two clusters per vine.

- Monica Larner, Wine Advocate (Sept, 2015)
The wines of Terre Nere hail from the volcanic slopes of Mount Etna–that's right, on the side of an active volcano. It's here that many believe Sicily will show that it can make wines of elegance, depth and refinement. I can honestly say that I am a believer.

What makes Terre Nere so special?

A number of things, such as vineyards that sit at some of the highest elevations for red wine grapes in Europe, about 800-900 meters above sea level. Between the three Crus that Terre Nere sources from, there is a diverse mix of soils due to volcanic eruptions over thousands of years. The vines, primarily Nerello Mascalese, are between 40-50 years old–and are in some cases pre-phylloxera (not grafted onto American root stock). Lastly, the production is all organic. What this all adds up to are characterful wines of amazing finesse, haunting aromatics, and complexities that have often been compared to Barolo and Burgundy.